These cheesy tortellini are served up with homebaked Parmesan crisps, all ready in just half an hour.
8 cups low-salt chicken broth
Freshly ground black pepper
2 (9-oz) packages refrigerated cheese tortellini
2 Tbsp chopped fresh Italian parsley leaves
Parmesan Crisps½ cup grated Parmesan
1. Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.
Parmesan Crisps1. Preheat oven to 400ºF.
2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
3. Bake for 3 to 5 minutes or until golden and crisp. Cool. Yield: 8 to 10 crisps.
See more: Soup, Lunch, African, Bake, Cheese, Pasta
https://www.foodnetwork.ca/recipe/cheese-tortellini-in-light-broth/17276/
